Herbed Vegetable Bake
Herbed Vegetable Bake
1 pound broccoli (1 small bunch),
cut into flowerets and 1-inch pieces 1 1/4 pounds cauliflower (1 small head),
cut into flowerets 5 carrots (5 to 6, about 1 pound),
cut diagonally into 1/4 inch slices 1/3 cup margarine or butter, melted
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Salt and pepper
1 tablespoon chopped fresh basil leaves
OR
1 teaspoon dried tarragon leaves
2 cloves garlic, finely chopped
2 small onions, thinly sliced and separated into rings
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Heat oven to 400. Arrange broccoli along one long side of ungreased rectangular baking dish, 13 9 2 inches.
Arrange cauliflower along other side of dish. Arrange carrots down center between broccoli and cauliflower.
Drizzle with margarine. Sprinkle with salt, pepper, basil, tarragon and garlic. Arrange onions evenly
over top.
Cover with aluminum foil and bake about 30 minutes or until vegetables are crisp-tender.
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